If you learn to make any type of soup, let it be Thai chicken soup. It is flavourful, filling and perfect for both hot and cold weather alike. I have added some broccoli and noodles for extra filling. For this recipe I have used stock cubes, but if you ever make your own chicken stock (freeze it in portions, in bags pressed thinly for quick defrosting), I can highly recommend using that.
- 400ml water
- 1/2 stock cube
- 1 garlic clove, finely chopped
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1/2 chili pepper, finely chopped
- 1/2 lemon grass stalk
- 45gr noodles
- 150gr broccoli, in florets
- 100gr chicken, in cubes
- 1 tsp sunflower oil
- 10gr fresh coriander, chopped coarsely
- 1 spring onion, 1cm pieces
Serves 1 as part of the Budget Challenge
Combine all the ingredients for the base in a sauce pan. Bring to the boil.
Add the noodles and cook until just done (al dente according to packet instructions). The last 7 minutes of the noodle cooking time, add the broccoli. If you have quick cooking pasta, the broccoli may need to go in before the noodles.
Meanwhile, bake the chicken brown in the sunflower oil, until almost done.
Add the chicken, coriander and spring onions the last minute of the cooking time.